Fruit Cake
From The Elm City cook book, 1896
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 7. The excerpt below is the record exactly as published.
hree quarters pound butter, one pound brown sugar, twelve eggs, one pound flour, two pounds seeded raisins, two pounds currants, one-half pound citron, one teaspoonful each of spice and cinnamon, half teaspoonful cloves. One wine glass brandy, one cup molasses. Beat butter and sugar to a cream, add eggs well beaten, molasses, flour, spice, and liquor, lastly the fruit. Two teaspoonfuls cream tartar, one of soda
Cook this with the app: pantry check, scaling, and the assistant.